Ingredients
Scale
- 1 lb ground chicken
- 1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/2 tbsp onion powder, scallion, or red onion
- 2 tsp dried oregano or fresh oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- 1/3 cup crumbled feta cheese
- Fresh parsley, for garnish
- Salt to taste
Instructions
- Combine all meatball ingredients and form into 1½–2-inch meatballs. Salt lightly before searing.
- Heat olive oil in a skillet over medium heat. Sear meatballs 3–4 minutes, cover, and cook 5–6 minutes until cooked through. Remove and set aside.
- In the same skillet, bring chicken broth to a boil. Add orzo and cook 8–10 minutes until tender.
- Stir in lemon juice and olive oil into the orzo.
- Serve meatballs over orzo, top with crumbled feta and fresh parsley.
Notes
- Zest the lemon before juicing for easier zesting.
- Adjust lemon juice to taste for desired tanginess.
- Serve with tzatziki for a creamy, refreshing side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch, Dinner, Lunch
- Method: Skillet Cooking
- Cuisine: Mediterranean